Jamie, Jamie, Jamie

You know, I tried to be nice when I broke things off with you, Jamie. I told you the recipe was good and that the meat was fantastic. I even said I'd make it again. Was it really necessary to have a recipe for Chicken and Leek Stroganoff? Did you think I'd come crawling back to you if I'd only just try this recipe? After all, it's much cheaper to make and ridiculously simple to make.

Well you were right. Please forgive me for breaking your heart. The way the leek compliments the cream, the heartiness of the chicken and rice, the lemon! It really was the way back to my heart. And the cookbook you included it in, Jamie's Food Revolution, purely genius! The pass it on pledge in your introduction telling anyone who buys the book to share a recipe from each chapter is perfect for this food blogger. You really know how to make me happy.

All My Love,

Sunshine

Chicken and Leek Stroganoff
Recipe by Jamie Oliver

1 large leek
A big handful of crimini or oyster mushrooms (you know I didn't use these)
2 chicken breast fillets
Olive oil
A pat of butter
A glass of white wine
Small glass of water
Freshly ground black pepper
A bunch of fresh parsley
1 1/4 cups heavy cream
1 lemon

1. Cut both ends off the leek, quarter lenthways, slice across thinly, then wash well under running water. Slice the mushrooms. Slice the chicken breasts into little-finger-size pieces.
2. Put a large frying pan on a high heat and add a good glug of olive oil and the butter. Add the leek to the pan with the white wine, water, and a good pinch of salt and pepper. Let it bubble away for 5 minutes, covered loosely with a piece of aluminium foil. Meanwhile, finely chop the parsley, stalks and all. Remove the foil and add the chicken, most of the parsley, the cream, and the mushrooms. Stir, bring back to a boil, then turn the heat down to medium and simmer for 10 minutes.
3. Just before serving, cut the lemon in half and squeeze the juice of one half in the stroganoff. Season to taste. Serve over a bed of rice with a quarter of the other half of the lemon and a sprinkling of the remaining parsley.